Layered Chicken Salad
Serve this layered chicken salad with warm, crusty rolls or garlic bread for a complete meal.
3 cups cubed cooked chicken - divided use
2 cups torn lettuce
1 cup cooked long-grain rice
1 (10-ounce) package frozen peas, thawed
1/4 cup minced fresh flat-leaf parsley
2 large tomatoes, seeded and chopped
1 cup thinly sliced cucumber
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 cup mayonnaise
1/2 cup sour cream
1/2 cup golden raisins
1/2 cup chopped white onion
1/4 cup sweet pickle relish
2 tablespoons milk
1/2 teaspoon celery seed
1/2 teaspoon dill seed
1/2 teaspoon ground mustard
1/2 teaspoon garlic powder
Salt and freshly ground pepper to taste
Red bell pepper rings and parsley sprigs for garnish (optional)
- For Salad: In a 3 quart glass bowl, layer 1 1/2 cups chicken and the lettuce.
- Combine rice, peas and parsley; spoon over lettuce layer with tomatoes, cucumber, peppers and remaining chicken.
- For Dressing: Combine the first 10 dressing ingredients and season with salt and pepper; spoon over salad.
- Garnish with red pepper and parsley, if desired. Cover and refrigerate for 8 hours or overnight. Toss before serving.
Makes 10 to 12 servings.